Chicken Yakisoba

This Sino-Japanese dish is a quick and easy way of tossing your favorite ingredients into a pillow of soft noodles and slather with a flavorful sauce.

Ingredients for 4 to 6 portions

• 500 grams of Yakisoba noodles ( or any Asian wheat noodles such as ramen, soba, or chop suey)
• 2 tablespoons of sesame oil
• 200 grams of sliced cabbage
• 1 small carrot cut into Julienne strips
• 2 scallions thinly sliced
• 1 onion in thin Julienne strips
• 1 red bell pepper in thin Julienne strips
• 500 grams of thinly sliced chicken breast meat or any protein of your choice

For the sauce

• 2 tablespoons of sugar
• 1 small knob of fresh ginger, finely shredded
• 3 tablespoons of low sodium soy sauce
• 2 tablespoons of ketchup
• 2 tablespoons of oyster sauce
• 2 tablespoons of worcestershire sauce
• 2 tablespoons of sesame oil

Garnishes

• Thinly sliced pickled ginger
• Toasted sesame seeds

Directions

1. Blanch noodles for about 2 minutes in boiling water until soft. Be careful to not overcook.
2. Toss lightly in sesame oil and set aside.
3. Mix sauce ingredients and set aside.
4. In a hot wok or pan, fry meat until cooked through.
5. Add ginger, carrots, cabbage and remaining vegetables until slightly cooked but still a bit crunchy.
6. Add noodles to the wok to combine well before pouring in the sauce and mix thoroughly.
7. Garnish with pickled ginger and sesame seeds and serve immediately.